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Tomato foccacia
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
99 K 4.4/5 (16 reviews)
4 hours 55 min.
Easy
17.15 €
5 foccacias
11 IngredientsLast modified on: October 24th 2017
For 5 foccacias, you will need:
- 1
900 g flour - 2
125 g instant mashed-potato powder - 3
700 ml water - 4
18 g salt - 5
25 g yeast - 6
200 g Soured dough (optional) - 7
75 g olive oil - 8
400 g green olives - 9
400 g preserved tomatoes - 10
200 g Parmesan (Parmigiano Reggiano) - 11
10 g herbes de Provence - Total weight: 2,855 grams
Times for this recipe
Preparation: 45 min.
Resting: 2 hours 15 min.
Cooking: 1 hour 55 min.
All in all: 4 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Roughly chop 400 g green olives.
Stage 2 - ⌛ 7 min.
Cut 400 g preserved tomatoes into small pieces and add to the olives.
Stage 3 - ⌛ 5 min.
Cut 200 g Parmesan (Parmigiano Reggiano) into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix well.
Stage 4
In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 52-56°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 5 - ⌛ 10 min.
Put into a food mixer bowl: 900 g flour, 125 g instant mashed-potato powder, 700 ml water, 18 g salt, 25 g yeast and 200 g Soured dough.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 6 - ⌛ 3 min.
Towards the end of kneading, trickle in 75 g olive oil.
Stage 7 - ⌛ 3 min.
Finish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed in.
Stage 8 - ⌛ 1 hour 30 min.
Gather the dough into a ball, transfer to a large bowl, cover with a plastic sheet and leave to rest for 1 hour 30 minutes.
Stage 9 - ⌛ 15 min.
After this, weigh out 700g chunks and shape into balls.
Cover the dough with a plastic sheet and leave to rest for 15 minutes.
Cover the dough with a plastic sheet and leave to rest for 15 minutes.
Stage 10 - ⌛ 5 min.
Flatten the dough out by hand to expel the gas...
Stage 11
...then reshape into balls.
Put into bread rising baskets (bannetons).
Put into bread rising baskets (bannetons).
Stage 12 - ⌛ 2 hours
Cover with a plastic sheet and leave to rest for 2 hours.
Stage 13 - ⌛ 5 min.
Stage 14 - ⌛ 25 min.
And bake for about 25 minutes.
Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
Remarks
For the olive oil, you can use the oil from the tomatoes; the flavour will be even better.
Keeping: A few days.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=80 % | 970 RDI=90 % | 1,280 RDI=190 % | 8,310 RDI=420 % | 34,780 RDI: 420 % |
| Per 100 g | 7 RDI=3 % | 30 RDI=3 % | 40 RDI=7 % | 290 RDI=20 % | 1,220 RDI: 20 % |
| Per foccacias | 40 RDI=20 % | 190 RDI=20 % | 260 RDI=40 % | 1,660 RDI=80 % | 6,960 RDI: 80 % |
How much will it cost?
- For 5 foccacias : 17.15 €
- Per foccacias : 3.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Fillets of sole meunière, Parmesan cauliflower cheese, Leek and tuna loaf, Tea and white chocolate biscuits, Provençal colombier for Pentecost, ... See them all 214
Water
Like these other recipes: Nougat, Lemon and lime custard tart, Peanut rolls, Benoîton, Classic French white bread, ... See them all 141
Green olives
Like these other recipes: Loaf for "les filles'", Olive and pesto bread, Two-olive ciabatta, Cretan Bread, ... See them all 4
Preserved tomatoes
You can get more informations, or check-out other recipes which use it, for example: Pan-fried chicken breast on mozzarella, Chorizo cake with olives and tomato confit, Fish terrine with spinach and tomatoes, Pasta with pesto and preserved tomatoes, Canapés of red mullet with poppy seeds, ... See them all 9
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